Study on Nutritional Enrichment of Semolina Cookies Fortified with Spinach and Pea Protein Concentrate

Authors

  • Shivani M. Deshmukh  Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India
  • Vivek S. Ingale  Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India
  • Kapil F. Ubarhande  Sau. Vasudhatai Deshmukh College of Food Tech. Amravati, Maharashtra, India

Keywords:

Cookies, Fortification, Spinach, Pea Protein Concentrate

Abstract

Cookies were prepared from semolina fortified with spinach powder and pea protein concentrate to increase the protein and iron quantity. Cookies fortification increased the protein per cent up to 15% and iron content up to 3.2mg per 100gm .Sensory Evaluation of appearance, colour, texture, and flavour of the more successful types of fortified cookies compared favourably with that of the normal cookies. Spinach and pea protein concentrate gave the cookies desired greenish yellow colour that was considered attractive.

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International Journal of Scientific Research in Science and Technology

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Published

2018-01-30

Issue

Volume 4, Issue 1, January-February-2018

Section

Research Articles

License

Copyright (c) IJSRST

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This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
Shivani M. Deshmukh, Vivek S. Ingale, Kapil F. Ubarhande, " Study on Nutritional Enrichment of Semolina Cookies Fortified with Spinach and Pea Protein Concentrate, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 4, Issue 1, pp.336-338, January-February-2018.